Pasting, Rheological, and Thermal Properties and Structural Characteristics of Large and Small Arenga pinnata Starch Granules,Starch

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Pasting, Rheological, and Thermal Properties and Structural Characteristics of Large and Small Arenga pinnata Starch Granules
Starch ( IF 2.6 ) Pub Date : 2020-03-30 , DOI: 10.1002/star.201900293
Jiang-Yang Mei ₁ , Lu Zhang ₁ , Ying Lin ₁ , Shu-Bo Li ₁ , Cong-Hao Bai ₁ , Zhen Fu ₁

Affiliation

Arenga pinnata starch (APS) is separated into large and small size fractions. The large granules (APS‐L) show a more elongated oval shape, while the small granules (APS‐S) are roughly close to a round shape. The large and small granules exhibit a Maltese cross at one end of the APS granules. Both large and small fractions show C‐type crystallinity, but the APS‐L display a higher crystallinity and more ordered molecular structure. In addition, APS‐L have higher helices content than that of APS‐S. The APS‐L have higher peak viscosity, trough, and final viscosity values, breakdown value, gelatinization enthalpy, and gelatinization temperatures than that of the APS‐S, but the APS‐L fraction displays a lower setback value. The APS‐S gel is more elastic and more solid than APS‐L gel. The results indicate that granule size is significantly related to pasting, rheological, and thermal properties of the APS.

中文翻译：

大小Arenga pinnata淀粉颗粒的糊化，流变，热学性质和结构特征

Arenga pinnata淀粉（APS）分为大小部分。大颗粒（APS‐L）显示出更细长的椭圆形，而小颗粒（APS‐S）近似接近圆形。大颗粒和小颗粒在APS颗粒的一端都表现出马耳他十字形。无论大小，都显示C型结晶性，但是APS-L显示出更高的结晶度和更有序的分子结构。另外，APS-L的螺旋含量比APS-S高。与APS‐S相比，APS‐L具有更高的峰值粘度，谷值和最终粘度值，分解值，糊化焓和糊化温度，但APS‐L馏分显示出较低的挫折值。与APS-L凝胶相比，APS-S凝胶更具弹性，更牢固。结果表明，颗粒大小与粘贴密切相关，

更新日期：2020-03-30

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